Stop treating cucumber as boring - quick, bold salad ideas and simple recipes to boost flavor fast

A cucumber cut in thick slices does not taste the same as a cucumber cut in very thin slices, sticks or half moons. The cut determines how it absorbs the dressing and how it is perceived in the mouth. In very thin slices, for example, it works very well with a Japanese-style mixture of rice vinegar, soy, sugar, salt and sesame.

It can also be cut into sticks or more irregularly for a spicy salad with peanuts, sesame, garlic and chili. Here the cucumber keeps its lightness, but gains character thanks to the dressing and toasted ingredients.

Cucumber needs more than just salt and oil to break out of the usual salad. With plain yogurt, lemon, pepper and fresh herbs, such as parsley, chives or dill, it becomes creamy and very refreshing. It is one of the easiest ways to give it body without weighing down the dish.

If you are looking for a more intense result, it works very well with rice vinegar, soy sauce, honey, chili or hot oil over garlic and spices. The key is to balance freshness, acidity, fat and a hint of saltiness or spiciness.

Cucumber can also support more complete salads. With toasted chickpeas, avocado, feta cheese, red onion and a vinaigrette of lemon, mustard, honey and thyme, it ceases to be an accompaniment and becomes a simple, satisfying dish with plenty of room for improvisation.

It works especially well with heartier ingredients: rice, potatoes, legumes, salty cheeses, boiled eggs, nuts or canned fish, as can be seen in a country salad, a rice salad or a chickpea salad.

Although it may seem a very salty salad ingredient, cucumber goes well with some fruits. With watermelon, mozzarella, dill, olive oil, salt and pepper, it provides contrast and prevents the whole from going completely sweet. It is a simple combination, but very effective when you are looking for something light and different.

So that a cucumber salad does not end up releasing too much water, three things should be taken care of. They are small gestures, but they make the difference between a clean and tasty salad and one that is dulled by excess liquid:

• Cut it just as the recipe calls for, because thickness matters.
• Salt it or drain it if the dressing needs more intensity.
• Add at the end the ingredients that must retain texture, such as toasted chickpeas, nuts or browned potatoes.

The cucumber doesn't need a lot of fuss, but it does need a little attention. Well cut, well dressed and accompanied with something that gives it contrast, it can go from a secondary ingredient to a really appetizing salad.